This Butter Chicken recipe will never let you down! Promise.
An aromatic and rich curry such as Butter Chicken is perfect for a cold & rainy day. I guess that’s why Butter Chicken is one of Britains flagship dishes.
Butter Chicken
This aromatic and rich curry is perfect for a cold & rainy day. I guess that's why Butter Chicken is one of Britains flagship dishes.
Equipment
- 1 large bowl with tight fitting lid
- 1 large Dutch oven
- 1 pair of tongs
- 1 wooden spoon
Ingredients
Chicken Marinade
- 2 lbs chicken breasts or thighs boneless & skinless; cut into bite sized pieces
- ½ cup whole milk yogurt
- 3 garlic cloves minced
- 1 tbsp fresh ginger finely grated
- 2 tsp garam masala
- 1 tsp turmeric
- 1 tsp cayenne pepper
- 1 tsp ground cumin
- 1 tsp kosher salt
Butter Chicken Sauce
- 2 tbsp extra-virgin olive oil
- 2 tbsp ghee
- 1 onion sliced
- 3 garlic clove minced
- 1 tbsp fresh ginger finely grated
- 1 ½ tsp garam masala
- 1 ½ tsp ground coriander
- 1 ½ tsp ground cumin
- 400 g crushed tomatoes
- 1 tsp cayenne pepper
- 1 tsp salt + more to taste
- 1 tbsp sugar
- 1 cup heavy cream
- ½ tsp fenugreek crushed in your fingers to release the aroma
Instructions
- In a large bowl, combine ingredients for the marinade (chicken through salt) ; allow to marinade for a minimum of 30 minutes (overnight is best).
- Heat oil in a large skillet over med-high heat. Working in 2 or 3 batches, fry the chicken until browned on both sides (about 3 minutes per side). Set aside and keep warm; the chicken will finish cooking in the sauce.
- Heat ghee in the same pan. Add the onions and cook until they start to sweat (about 2 minutes), while scraping the brown bits from the bottom of the pan.
- Add garlic and ginger; sauté for 1 minute, then add garam masala, coriander, and cumin. Quickly cook for 20 seconds until fragrant.
- Add tomatoes, cayenne, and salt. Simmer for 10-15 minutes, stirring occasionally until sauce thickens.
- Remove from heat, transfer to a blender, and blend until smooth.
- Pour the puréed sauce back into the pan. Stir in the cream, sugar, and crushed fenugreek.
- Add the chicken and its juices back into the pan and cook for another 10 minutes, until the chicken is cooked through and sauce is thick.
- Serve with basmati rice and warm naan. Garnish with fresh cilantro.
